Tuscan Recipe for Butternut Squash and Spelt Soup

January 24, 2017  |  By Peg Kern
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Tuscan Recipe for Butternut Squash and Spelt Soup

This Tuscan soup, which was can be learned on our culinary tours to Tuscany, is one of our favorite winter dishes, both hearty and delicious. Even my six-year old loves it, as it’s the perfect mix of creaminess from the squash and texture from the spelt. Plus, the subtly sweet-savory flavor is always a winner in our house!

Tuscan squash and spelt soup If you can’t find spelt, substitute barley. I usually double (or even triple) the recipe to have lots of leftovers, and I serve it with a swirl of high-quality extra virgin olive oil.

 

Butternut Squash and Spelt Soup

 

Ingredients:

  • 4 T olive oil
  • 1 small onion, diced
  • 1 c. butternut squash, peeled, deseeded, and diced
  • 1 c. crushed or pureed tomato
  • hot stock
  • 6 oz uncooked spelt
  • 1/4 c. whole milk

 

Tuscan squash and spelt soup Preparation:
Heat the oil in the bottom of a large pot or dutch oven.
Sauté the diced onion until slightly translucent but not browned.
Add the squash and a pinch of salt and sauté for 8 or 10 minutes, stirring frequently.
Add enough broth to cover, cook for about 5 minutes more, slightly squashing the squash as you cook it.
Add the spelt and more broth and continue dooking over medium low.
After about 30 minutes add the tomato, then cook until the spelt is done, around 45-60 minutes. (Keep adding more broth or hot water as needed).
Add the milk at the end, along with salt and pepper to taste. Serve with a swirl of extra virgin olive oil and some crusty Italian bread.

By Peg Kern

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By Peg Kern
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